INGREDIENTS You’ll Need: ¼ cup of flour 1 lb beef liver ¼-½ cup of butter ½ tsp of salt ⅛ tsp of pepper Oil to taste 1-2 tbsp of fresh minced sage 2 cups of thinly sliced onions ½ cup of beef stock 1 tbsp of minced Italian parsley ¼ cup of dry white wine DIRECTIONS
-First, you want to take a bag, and put the flour, the pepper, and the salt together in there. -Cut the liver into pieces that are about a half an inch, and then, put them into the bag, shaking this until they’re coated. This will help with muting the taste of this. -Get a skillet, and from there heat about 3 tablespoons of the butter, along with a little bit of oil, and from there, you want to sauté your onions on a medium-high sort of level, so that they’re nice and tender. You should see a small sheen of glossy on this. -Once you see that, you want to take the onions, putting them inside a dish, and from there, sprinkle the onion as well with some pepper and salt. -Heat up about 4 tablespoons
LOOK NEXT
ADVERTISEMENT
